Here’s a classic Buttermilk Pie recipe with clear, detailed directions. It’s a traditional Southern dessert—custardy, lightly tangy, and simple to make
Classic Buttermilk Pie
🥧 Serves
8 slices (1 standard 9-inch pie)
⏱ Time
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Prep: 10–15 minutes
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Bake: 45–55 minutes
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Cooling: 1–2 hours
🧾 Ingredients
Pie Filling
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1 cup granulated sugar
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½ cup unsalted butter, melted and cooled
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3 large eggs, room temperature
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1 cup buttermilk, room temperature
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1 tbsp all-purpose flour
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1 tsp vanilla extract
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1 tbsp lemon juice (fresh is best)
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¼ tsp nutmeg (optional but traditional)
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¼ tsp salt
Crust
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1 unbaked 9-inch pie crust (homemade or store-bought)
🔪 Preparation
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Preheat oven to 175°C / 350°F
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Place the unbaked pie crust into a 9-inch pie pan. Crimp edges if desired.
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Set the crust aside while you prepare the filling.
🥣 Make the Filling
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Mix sugar and butter
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In a large bowl, whisk sugar and melted butter until smooth.
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Add eggs
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Add eggs one at a time, whisking well after each.
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The mixture should look glossy and slightly thick.
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Add remaining ingredients
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Whisk in:
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Buttermilk
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Flour
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Vanilla extract
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Lemon juice
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Salt
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Nutmeg (if using)
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Mix until completely smooth.
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The filling will be thin—this is normal.
🔥 Baking
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Pour filling into the unbaked pie crust.
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Bake
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Bake for 45–55 minutes
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The center should be slightly jiggly but set around the edges.
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If the crust browns too fast, loosely cover edges with foil.
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Cool
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Remove from oven and cool on a rack.
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The pie will firm up as it cools.
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🍽 Serving
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Serve at room temperature or chilled
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Optional toppings:
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Whipped cream
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Fresh berries
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Light dusting of powdered sugar
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🌟 Tips & Variations
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Extra smooth texture: Strain the filling before pouring into the crust
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Old-fashioned style: Use nutmeg instead of lemon
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Tangier pie: Add an extra teaspoon of lemon juice
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No buttermilk?
Mix 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes